from the kitchen of Brionna
1 pkg. devils food cake mix
2 eggs
1/2 cup oil
1 cup chocolate chips
1 ½ boxes Andes Chocolate Mints
Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 7 minutes. After cookies are removed from oven, place one Andes mint on each cookie. When melted, swirl lightly with a toothpick. Makes 2 dozen.
Tuesday, February 8, 2011
Coconut Chicken Curry
from the kitchen of Brionna
1 lb boneless, skinless chicken breast (about 2 large breasts)
1 ½ tablespoons vegetable oil
2-3 tablespoons curry powder (depends on how spicy you want it)
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk (NOT light)
1 (14.5 ounce) can stewed, diced tomatoes
3 tablespoons sugar
1 tablespoon lime or lemon juice
2 tablespoons flour
1 red pepper, cut into pieces
1 potato, skinned, cut into pieces
salt and pepper to taste
Dice onion & cut up chicken. Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 5 minutes, stirring occasionally. Stir in onions, garlic, and flour, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, sugar, potato, lime juice, and red pepper and stir to combine. Cover and cook on low 4-5 hours. Serve over jasmine or basmati rice.
1 lb boneless, skinless chicken breast (about 2 large breasts)
1 ½ tablespoons vegetable oil
2-3 tablespoons curry powder (depends on how spicy you want it)
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk (NOT light)
1 (14.5 ounce) can stewed, diced tomatoes
3 tablespoons sugar
1 tablespoon lime or lemon juice
2 tablespoons flour
1 red pepper, cut into pieces
1 potato, skinned, cut into pieces
salt and pepper to taste
Dice onion & cut up chicken. Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 5 minutes, stirring occasionally. Stir in onions, garlic, and flour, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, sugar, potato, lime juice, and red pepper and stir to combine. Cover and cook on low 4-5 hours. Serve over jasmine or basmati rice.
Soft Sugar Cookies
from the kitchen of Marissa
1 1/2 C. butter softened
2 C. sugar
4 eggs
1/2 C. sour cream
2 tsp. soda
2 tsp. vanilla
1/2 tsp. salt
1 tsp of lemon zest
8 C. flour
Frosting
1 lb powdered sugar (3 1/2 Cups)
1 stick butter
1 tsp vanilla
Add evaporated milk until right consistency
Mix butter, sugar, eggs, and sour cream. Gradually add dry ingredients. Refrigerate for 2 hours. Roll out thick. Cut out with cookie cutters. Bake at 350 for 5 - 8 minutes. Frost when cool.
1 1/2 C. butter softened
2 C. sugar
4 eggs
1/2 C. sour cream
2 tsp. soda
2 tsp. vanilla
1/2 tsp. salt
1 tsp of lemon zest
8 C. flour
Frosting
1 lb powdered sugar (3 1/2 Cups)
1 stick butter
1 tsp vanilla
Add evaporated milk until right consistency
Mix butter, sugar, eggs, and sour cream. Gradually add dry ingredients. Refrigerate for 2 hours. Roll out thick. Cut out with cookie cutters. Bake at 350 for 5 - 8 minutes. Frost when cool.
Cranberry Cookies
from the kitchen of Amy
1 1/2 c. butter
2 c. sugar
1 egg
1 T grated orange peel
2 tsp vanilla
3 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 c. craisins
1 c. chopped pecans
1 1/2 c. coconut (optional)
Bake at 350* for 10-12 minutes. Done when edges begin to brown.
1 1/2 c. butter
2 c. sugar
1 egg
1 T grated orange peel
2 tsp vanilla
3 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 c. craisins
1 c. chopped pecans
1 1/2 c. coconut (optional)
Bake at 350* for 10-12 minutes. Done when edges begin to brown.
Lemon Cream Cupcakes
from the kitchen of Marissa
1 box lemon cake mix
2 eggs
1 cup sour cream
1 package (8oz) cream cheese, softened
2 Tbsp grated lemon zest
Mix all but lemon zest until smooth and creamy. Add lemon zest and combine. Fill paper liners 3/4 full . Bake at 350 for 15 - 18 min. Frost when cool.
Cream Cheese Frosting
8 ounce cream cheese, softened
1/2 cup butter
3 3/4 cups powdered sugar
1 tsp vanilla extract
Beat cream cheese and butter until smooth. Stop mixer and add sugar and vanilla. Start mixer on low and gradually increase speed until fluffy. Frost and refrigerate.
Garnish each cupcake with one raspberry, blueberry or lemon drop.
1 box lemon cake mix
2 eggs
1 cup sour cream
1 package (8oz) cream cheese, softened
2 Tbsp grated lemon zest
Mix all but lemon zest until smooth and creamy. Add lemon zest and combine. Fill paper liners 3/4 full . Bake at 350 for 15 - 18 min. Frost when cool.
Cream Cheese Frosting
8 ounce cream cheese, softened
1/2 cup butter
3 3/4 cups powdered sugar
1 tsp vanilla extract
Beat cream cheese and butter until smooth. Stop mixer and add sugar and vanilla. Start mixer on low and gradually increase speed until fluffy. Frost and refrigerate.
Garnish each cupcake with one raspberry, blueberry or lemon drop.
Red Velvet Cupcakes
from the kitchen of Ann Marie
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups sugar
4 eggs
1 cup sour cream
1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
1 teaspoon red food coloring
4 teaspoons Pure Vanilla Extract
DIRECTIONS
1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups sugar
4 eggs
1 cup sour cream
1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
1 teaspoon red food coloring
4 teaspoons Pure Vanilla Extract
DIRECTIONS
1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting
Homemade Oreos
from the kitchen on Sarah
2 pkgs. Devil's Food Cake Mix
1 1/2 Cups Shortening
4 eggs
Icing:
1- 8 oz. pkg Cream Cheese
6 Tbsp. Butter
2 Cups Powdered Sugar
1/2 tsp. Vanilla
Combine ingredients for cookie dough Roll into 1/2 inch round balls. Place on cookie sheet 2 inches apart. Bake at 350 degrees for no longer that 8 minutes.
For icing: Combine all ingredients. Spread icing between 2 cookies when cool.
Variation: I like to switch it up sometimes and add mint extract to the icing for mint oreos or a little orange zest and juice for orange icing. (Yummy!) This also works with any flavor of cake mix.
2 pkgs. Devil's Food Cake Mix
1 1/2 Cups Shortening
4 eggs
Icing:
1- 8 oz. pkg Cream Cheese
6 Tbsp. Butter
2 Cups Powdered Sugar
1/2 tsp. Vanilla
Combine ingredients for cookie dough Roll into 1/2 inch round balls. Place on cookie sheet 2 inches apart. Bake at 350 degrees for no longer that 8 minutes.
For icing: Combine all ingredients. Spread icing between 2 cookies when cool.
Variation: I like to switch it up sometimes and add mint extract to the icing for mint oreos or a little orange zest and juice for orange icing. (Yummy!) This also works with any flavor of cake mix.
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